Many people, including me, enjoy freezing produce at it’s peak quality to use throughout the Winter months. In order to keep the highest quality for the longest period of time there are a few things to keep in mind.
First is to make sure your freezer is set at 0 degrees F. Warmer temperatures will keep food frozen and stop the growth of microorganisms but quality will be lost more quickly resulting in a shorter retention time.
The second thing to keep in mind is to blanch foods when recommended. Blanching inactivates enzymes. Always blanch for the appropriate time and make sure blanched foods are cooled down completely before putting them in freezer containers or bags. Do not allow moisture to form on the lid or sides of a package from hot steam. This will help promote quick freezing once inside the freezer.
Fast freezing is the third thing to keep in mind when freezing foods. The faster water in food gets frozen, the more protective for quality. It is helpful to use small package sizes and spread the packages out in the freezer until the food is frozen. If you know you are going to be freezing a large quantity of food at one time you may want to turn your freezer temperature down a couple days ahead of time. Fast freezing will help preserve your food’s quality and promote energy efficiency as well.
Freezing food is a quick way to preserve the nutrients, color, and taste in your Summer produce.
